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BUTTERMILK CHOCOLATE ACORN TEA BREAD

This is basically a giant brownie loaf, but the acorn adds a little something nuttier. It’s such a simple quick bread dessert. You can dress it up with nuts or raspberries or a light dusting of powdered sugar. You can also throw in some candy cane pieces for holidays, wrap it in parchment, and give it to your neighbors.
Course: Dessert
Keyword: baking, bread, chocolate, dessert, quick bread
Servings: 1 Loaf
Author: Sara Calvosa Olson

Ingredients

  • ½ cup butter softened
  • 1 cup packed light brown sugar
  • ½ cup maple sugar or granulated sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup bread flour
  • ¾ cup acorn flour I used a darker valley oak acorn flour as opposed to the lighter white oak flour for this one
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 325°.
  • Grease and flour a bread pan, using cocoa in place of flour.
  • In a large bowl, cream butter and sugars together until fluffy. Add egg, mix well, then add buttermilk and vanilla (the batter at this point might look a little curdled but it’s ok).
  • Sift in flours, cocoa, baking soda, baking powder, and salt and stir until just combined. Sifting is important because cocoa tends to be a little clumpy and you want to keep the batter smooth.
  • Pour batter into coated bread pan, and bake in oven for approximately 1 hour, until toothpick inserted comes out clean. Cool before inverting and removing from bread pan.